Roasted Potatoes and Carrots
Seasoned with a blend of dried spices, roasted potatoes and carrots are side dish simple enough for a weeknight dinner yet worthy of a holiday meal. Prep is quick and they roast in about 30 minutes on a single sheet pan.
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon cumin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound baby potatoes, halved lengthwise
- 1 pound carrots, peeled and cut into 1-inch pieces
- Chopped parsley for serving
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, stir the olive oil, honey, cumin, thyme, garlic powder, onion powder, red pepper flakes, salt and pepper.
- Stir the potatoes and carrots into the olive oil mixture. Make sure they are well coated.
- Transfer the potatoes and carrots to a baking sheet. Spread them out in a single layer with the potatoes cut side down.
- Roast for 30-35 minutes until the potatoes and carrots are browned at the edges and tender in the middle.
- Toss the potatoes and carrots with chopped parsley before serving.
Video
Notes
Use maple syrup instead of honey if you want the recipe to be vegan.
Roasted potatoes and carrots are best served warm right after they finish roasting. Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in a 350-degree F oven. The potatoes won’t be as crispy on the outside as when you first roast them.
You can substitute cubed butternut squash for the carrots.
Nutrition
Calories: 214kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 377mg | Potassium: 855mg | Fiber: 6g | Sugar: 11g | Vitamin A: 18953IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg